How To Make Summer Vegetable Pasta Primavera Recipe
A light and colorful pasta dish filled with fresh summer vegetables.
Serves:
Ingredients
- 8 oz. penne pasta
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red bell pepper, sliced
- 1/2 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil, chopped, for garnish
Instructions
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Cook pasta according to package instructions.
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While pasta is cooking, heat olive oil in a large pan over medium heat.
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Add garlic and sauté until fragrant.
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Add zucchini, yellow squash, and red bell pepper to the pan and cook until tender.
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Add cherry tomatoes to the pan and cook for another minute.
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Drain pasta and add it to the pan with the vegetables.
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Toss pasta and vegetables together with Parmesan cheese.
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Season with salt and pepper, to taste.
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Serve with fresh basil as garnish.
Nutrition
- Calories : 350kcal
- Total Fat : 16g
- Saturated Fat : 3g
- Cholesterol : 6mg
- Sodium : 120mg
- Total Carbohydrates : 45g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 9g
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